Rough n’ Ready Rhubarb Cider

Ingredients

4 lb Rhubarb

2.2 lb (1kg) Sugar

6 pints boiling Water

4 tablespoons white wine vinegar

Sliced Lemon

1 teaspoon Yeast Nutrient

Champagne/ Sparkling Wine Yeast

Like Rhubarb Wine, you should only use Rhubarb that has been picked before the end of June for this one – otherwise this will be very acidic. It’s not the most refined brew, but if you love Rhubarb like I do, it’ll put a smile on your face.

How to

Freeze the Rhubarb then defrost. Do it again. This will break down the Rhubarb to make it easier to ferment (and extract flavour).

Put the Rhubarb in a sterilised bucket with the Sugar & pour on the boiling water.

8 Comments

You could – I’ve had a couple burst on me before which is why i would advise glass. Just be careful! The cider matures quite well, it’s very rouhg and ready, but given a few months in the bottle it smooths out lovely!